Tuna Recipe

Prepare tuna

Open tuna cans and drain thoroughly. Transfer drained tuna to a medium mixing bowl and use a fork to flake into bite-sized pieces, breaking up larger chunks while leaving some texture.

Prep vegetables and aromatics

Finely dice the celery, mince the red onion, chop the pickles/cornichons and parsley. If using capers, roughly chop them or leave whole depending on preference.

Combine dressing

In a small bowl or measuring cup, whisk together the mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice and olive oil until smooth.

Mix salad

Add the diced celery, minced red onion, chopped pickles, parsley and capers to the flaked tuna. Pour the dressing over the tuna mixture. Gently fold everything together with a spatula or fork until evenly coated, taking care not to over-mash the tuna.

Season to taste

Add kosher salt and freshly ground black pepper, then taste. Adjust seasoning with additional lemon juice, salt or pepper as needed. If the salad seems dry, add up to 1 tablespoon more mayonnaise or yogurt to reach desired creaminess.

Chill (optional)

For best flavor melding, cover and refrigerate the tuna salad for 20–30 minutes. It can be served immediately if desired.

For sandwiches: Toast bread if desired. Spread a thin layer of butter or a little extra mayo on bread slices, pile 1/2 to 3/4 cup tuna salad per sandwich, add sliced avocado and greens if using, then top and cut in half.

For salad topping: Divide mixed greens among 4 plates. Spoon about 1/2 cup tuna salad over each portion of greens, drizzle with a little olive oil and extra lemon juice if desired.

For snacks/appetizers: Arrange crackers or crostini on a platter and top each with a small scoop (about 1 tablespoon) of tuna salad. Garnish with a sprig of parsley or a small caper if desired.

Storage: Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days. Do not freeze. Stir before serving if liquids separate.